Put the figs, dates, and raisins in a small bowl and pour the ginger beer and rum over the fruit. Cover and chill for 24 hours. Drain the fruit, reserving the liquid, and set aside.
Preheat the oven to 350 degrees F. Have ready a well-buttered tube or Bundt pan.
Sift together the cocoa powder, flour, salt, baking soda, and spices. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, lime zest, molasses, and white and brown sugar on medium speed for 2 to 3 minutes until fluffy and light. Add the eggs, one at a time, followed by the vanilla bean paste and grated ginger. Mix for 1 to 2 minutes.
Add the flour mixture in batches, alternating with the reserved ginger beer/rum, starting and ending with the flour. Mix on high speed for 1 minute. With a wooden spoon, fold in the dried fruit, candied ginger, and coconut.
Scrape the batter into the prepared pan and bake for 45 to 50 minutes or until a toothpick comes out clean. Allow to cool in the pan on a rack for 20 minutes. Unmold and let cool completely before glazing the cake.
In a small bowl, mix the confectioners' sugar and fresh lime juice. Drizzle the glaze over the cooled cake and let set for about 20 minutes. Cut into squares, garnish each square with a few strands of lime zest and serve with coconut ice cream on the side.
The cake tastes better the longer it sits; it's yummy after 2 days. Store at room temperature.
Recipe courtesy of Hedy Goldsmith